Smoky Sweet Potatoes
2 small sweet potatoes (about 3/4 lb.)
1/3 c. heavy cream
1/2 tsp. chipotle powder
1-2 T. maple syrup (depending on your sweet tooth)
1 tsp. orange zest
1 T. butter
Salt and pepper
Preheat oven to 375.
Wash and dry sweet potatoes; stab with a fork 5-6 times. Place onto a parchment or foil lined baking sheet. Bake until tender, about 45-60 minutes. Remove from oven and allow to cool until easy to handle (10 minutes or so).
Scoop out the flesh, and puree in a food processor or blender.
Note: instead of discarding the nutritious skins, save for another use such as Sweet Potato Skin Fries (see adjacent recipe). If doing this, don’t scrape all of the flesh out. Leave a bit on the inside skin walls (about 1/4” - 1/2” is enough) .
In a saucepan combine cream, chipotle powder, maple syrup and orange zest. Bring to a very low simmer and cook for 4 minutes. Stir and add to the potatoes, along with the butter. Puree again until creamy-smooth. Season with salt and pepper to your taste. Enjoy!
Recipe created or adapted by Liz Talley, Urban Graze
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